I love cranberry sauce and I do wonder why we only partake at Thanksgiving! We always end up wasting the rest of the can or what I make fresh. Can one preserve cranberry sauce, I wondered? A peek into my old canning book confirmed that I can indeed can can cranberries!
Cranberries are in season fresh this time of year, and we like to take advantage of fresh produce. One could make this with frozen as well, however, in order to have it on hand. Our wall of jarred produce is what we call “fast food” on this homestead.
Cranberry sauce can accompany veggie turkey, of course (we are vegetarian), or fish, or would go wonderful with a serving of wild rice, green beans, and roasted kale. Maybe add a nut loaf if you are feeling festive.
I recommend you have the help of an adorable nine year old, if you have one hanging out. My granddaughter, Maryjane, is my best helper around here!
This made 4 1/2 half pints.
Pour 16 ounces of cranberries into a pot.
Add 2 cups of sugar.
Boil for 10 minutes.
Ladle into hot jars (I pour boiling water over mine in the sink).
Clean mouths of jars with a slightly damp napkin or cloth without cat hair on it.
Put hot lids on (I put them in a bowl and pour boiling water over them).
Put rings on, but not too tight!
Water boil can for 10 minutes plus 1 minute per mile above sea level.
Let rest on towel until tops pop!